10:00 dim sum at chau chow city. yum. so much food.
so little time. 43 minutes in fact. from entering to exit.
including a silky tofu with ginger simple syrup.

4:30 cheese class at formaggio kitchen with robert and cabble.
the humboldt fog goat milk from california paired with Edmunds St. Johns Rocks and Gravel Blend from paso robles, california..the rhone rangers (ask cabble)
it's an unfiltered blend. about $23 bottle.
the humboldt is the perfect dessert cheese paired with black figs.

but my favourite was the Roves de Garrigues from provence. (also a goat cheese, but without the ash running through it)
dear god, it was wonderful. earthy. gamey. becomes more salty as it loses moisture
it's creamy at 1 month, spicy at 2 months.
we tasted it just after 2 months in the cave.
peppery. Cabble paired it with a Montirius Gigondas blend (Cotes du Rhone)
but i felt it went best with Pappy Van Winkle 20 yr old bourbon
felt so strongly, that i went home and got the pappy's for the boys to taste.

for after dessert (not to be confused with dessert)
i suggest the roquefort carles, a raw sheeps milk cheese from roquefort-sur-soulzon)
paired with either a Chateau Robin (cabernet sauvingnon 80% merlot 20%) from castillion, bordeaux
or the Heron cabernet from california
or even the Salturn dessert wine, but only serve this if you don't have honey